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OK, please spam me with your favorite AG recipes. I am going to do a few 8L tests over the next couple weeks and I need ideas!

Already planning a doppelbock and stella...

two of my favourites so far

hobgoblin - old ale

sg 1.069
IBU 33
75% eff
90 min boil

marris otter 89.6%
carapils 4.3%
crystal around 60L 4.3%
black patent 0.9%
choc malt 0.9%

hops for 20L

fuggle 20G @ 60M
styrian goldings 20G @ 60M
fuggle 5g 20m
SG 5g 20m
sg 10g 0min

it could have done with some dry hopping with fuggle as well, great beer



this is my oktoberfest, i'v only had 2 small bottles of it so far as i want to save it till october (made it in march) it is pretty fantastic

oktoberfest


23L
1.058
ibu 28
120 min boil

all weyermann malts

carawheat 3.2%
caramunich 1 3.2%
melanoidin 4.8%
pilsner 41.3%
munich II 23.8%
Vienna 23.8%

70G 2.8 A/A hallertau first wort hop
10G hallertau at 10 minutes

-Phill

Thanks DarkFaerytale, any idea what carapils is called in beersmith? I gotta try the hobgoblin just because it sounds cool Might pull a few bottles out at Halloween!

G'day Kev, it's under Cara-pils/dextrine in Beersmith.

Got it! Thanks for that

while on that topic, there was no caramalt in the burston malts update, does anyone know what this is listed as in beersmith? Or know the EBC?

Hobgoblin! Damn thats a fine ale. Drank a fair bit of that when living in the UK. I just the real ales.

Nice one DFT, have put that into beersmith for when i get to AG, aiming to have it all setup by the end of next month.

I have some EKG lying around, how would that go instead of the styrian?

Cheers
DrSmurto

Here are my attempts

http://hyperfox.info/allgrain01.htm

Cheers

drsmurto wrote:Hobgoblin! Damn thats a fine ale. Drank a fair bit of that when living in the UK. I just the real ales.

Nice one DFT, have put that into beersmith for when i get to AG, aiming to have it all setup by the end of next month.

I have some EKG lying around, how would that go instead of the styrian?

Cheers
DrSmurto

killer *thumbs up* i love EKG and it mixes well with fuggle

forgot to add the yeasts used for the above brews, i'v got wyeast 1028 listed for the hobgoblin but i'm positive i used nottingham dry yeast (18C) and for the oktoberfest i used wyeast 2206 bavarian lager (10C for 2 weeks, racked and lagered for almost a month)

Cortez The Killer wrote:Here are my attempts

http://hyperfox.info/allgrain01.htm

Cheers

Have bookmarked that for future reference!

My fav at the moment - simple and really really tasty, easy to ferment at these current temps too!

German Pilsner 20L

4.5Kg Pilsner Malt
52g Hallertau Hersbrucker @60
40g Saaz @15
32g Saaz @0
1 Whirlfloc tablet @15

WLP800 (do yourself a favour and make a 2L starter)

2 Weeks Primary @ 11C
4 Weeks CC @ 2C

Add 2 teaspoons of disolved Gelatine at the 3 week CC mark. Bottle or Keg.

Cheers
DK

G'day DK,
I have a similar pils recipe that's always in one of my kegs. My version has 300g of Caramunich I and 20g of Tettnanger at flameout. The Caramunich I gives a lovely grainy nutty taste and the tett is an excellent late hop German beer aroma addition.

Cheers,
TL

Trough Lolly wrote:G'day DK,
I have a similar pils recipe that's always in one of my kegs. My version has 300g of Caramunich I and 20g of Tettnanger at flameout. The Caramunich I gives a lovely grainy nutty taste and the tett is an excellent late hop German beer aroma addition.

Cheers,
TL

Would you be kind enough to supply your recipe TL?

I will do both and compare

Kevnlis wrote: Would you be kind enough to supply your recipe TL?

I will do both and compare

No probs - here it is - I have a batch bubbling away in primary right now!

AG Munich Pils
Batch Size = 20L
OG 1.053
FG 1.012
Assumes 75% efficiency
Grains mashed for 60mins at 63C
3.9kg Weyermann Pilsner
300g Weyermann Caramunich I
200g Weyermann Carapils

Hops
24g Northern Brewer Pellets 6.2% A/A 60 mins
12g Perle Pellets 6.7% A/A 20 mins
20g Tettnanger Plugs 3.9% A/A at flameout

Yeast
Wyeast 2124 or W34/70 dry yeast

Cheers,
TL

Sounds good TL, I got 24 IBUs that ok?

Also would it be better to dry hop the tettnang in secondary or would you put it in at flame out?

Yep, Promash says 25.8 IBU and to be honest both measurements are a tad on the high side for a Munich Helles (16 to 22 IBU according to BJCP) but I like NB so I tend to go a touch higher, especially if the hops are more than a month or two old.

You probably would be better off dry hopping the tett in 2ndry, but I was lazy and just chucked it in at flameout.

**I edited the earlier post - I only got 20L at 1.053, not 21L as per the expected batch size.

Cheers,
TL

DarkFaerytale wrote:snip...this is my oktoberfest, i'v only had 2 small bottles of it so far as i want to save it till october (made it in march) it is pretty fantastic

oktoberfest


23L
1.058
ibu 28
120 min boil

all weyermann malts

carawheat 3.2%
caramunich 1 3.2%
melanoidin 4.8%
pilsner 41.3%
munich II 23.8%
Vienna 23.8%

70G 2.8 A/A hallertau first wort hop
10G hallertau at 10 minutes

-Phill

Hey Phill, if you are still abouty mate, how did this go? I will be putting down a brew based on this recipe as my next brew. Thanks

2.00 kg Vienna Malt (Weyermann) (3.0 SRM) Grain 43.01 %
1.00 kg Munich I (Weyermann) (7.1 SRM) Grain 21.51 %
1.00 kg Munich II (Weyermann) (8.5 SRM) Grain 21.51 %
0.50 kg Caramunich I (Weyermann) (51.0 SRM) Grain 10.75 %
0.15 kg Melanoidin (Weyermann) (30.0 SRM) Grain 3.23 %

Not sure on hops or yeast as yet. Probably a German Bock yeast and some Brewers Gold and maybe a bit of the left over Nelsaon Sauvin or Cascade somewhere in there could sneak in a bit of Centenial or Hallertau as well.